Total Gluttony

It's official: I have the best mom ever. We spent our morning and early afternoon today perusing the delights at the foodie Heaven that is Toronto's St. Lawrence Market, and though we couldn't get to everything (I think that would take at least a weekend!) we did find plenty to amuse both our eyes and our stomachs. I restrained myself today, though (still battling guilt over her buying me a new laptop two weeks ago!) and only bought some dried mung beans (you'll see why later), some decadent (and very hard to find) large, soy-based multigrain tortillas and some alfalfa sprouts to quench my insane, unfounded craving for greenery. We finished our excursion with a late lunch at Sakura Ichiban (for those in the neighbourhood, it's at Jarvis and Adelaide E)

When I saw on the blog Not Quite Nigella that there was a bake off for, of all sweet and tasty things, banana bread, I was off like a shot. My whole family pretty much lives off of my bakery's variation of the fruity tea loaf, but I wanted to change things up a bit for today's entry to the melee. This is by no stretch of the imagination the most insane version of banana bread I've ever concocted - no healthy pretenses, full of fat and in no was a staple in a healthy diet, but so good I doubt you'd care!
Glutton's Banana Bread
Serves 12
1 cup flour
1 cup whole wheat flour
1/4 cup almond meal
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1/2 cup honey
2/3 cup half-and-half cream
2 tablespoons vinegar
2 tbsp canola oil
2 tbsp almond butter
3 mashed bananas

1. Preheat oven to 350F, grease a loaf pan.
2. Whisk together all the dry ingredients, set aside.
3. In another bowl, beat together remaining ingredients.
4. Gradually fold in flour mixture until just combined.
5. Bake 25 minutes, tent loaf with foil.
6. Continue baking another 20 minutes, until tests done.
7. Cool 10 minutes in pan before unmoulding onto wire rack.

Amount Per Serving
Calories: 212.4
Total Fat: 6.9 g
Cholesterol: 5.0 mg
Sodium: 7.4 mg
Total Carbs: 36.3 g
Dietary Fiber: 2.7 g
Protein: 4.1 g